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Guest Post #3 : Madhurya

Before any of you could scream "LAZY" on my face, let me tell you why I am "ON" and "OFF" the blogosphere. I have joined an intensive course for my next level Deutsch and it is taking up around 5 to 6 hours of my time everyday incl. travel. So I get drop-dead tired by the time I come back. Rest of the day is taken away by household activities (those of you in Facebook, you know I am getting addicted to FV too!). So, till the end of this month, please excuse me for my untold absence from my blog and of course, yours too! I shall catch up with all your lovely posts as and when I get time!!

So, coming to today's Guest, Madhurya is a dear friend of mine. We met here in Zurich because of a mutual friend. Thanks to so many common interests we share, it didn't take much time for us to become good friends. Madhu, as I call her, is a trained carnatic music singer and violinist. I always get mesmerised listening to her divine rendition of the ever-green classical songs.

Of all, she is an amazing cook too! Her Specialty (or should I say, Uniqueness?) is she never uses Garlic and Onion in her cooking. She intelligently uses her kitchen spices to recreate an even better . Though my amma's cooking taught me to use the minimum of these 2 stuff, over years I have become used to these that I feel so handicapped without Onion or Garlic in my cabinet! Amma will be angry seeing this... *blush*

C&S: Tell us about yourself!Madhurya: A very jolly, creative, enthusiastic & a friendly person.

C&S: What does Cooking mean to you?Madhurya: Cooking is a beautiful art. I love to try new recipes and also to invent new recipes :D

C&S: Your inspiration/role model/favorite cook??Madhurya: For every human being in this world, Mom's cooking is the best cooking. I'm no different... :D Next to my mom, my Grandma, My mother in-law and myself :D

Preparation of Pickle:1. Wash the cut mango pieces and keep it aside.2. Heat oil in a pan, add mustard seeds. After it crackles, reduce the flame and add jeera (cumin), fenugreek seeds. Add 1 tbsp of chilli powder and fry lightly.3. Now add the mango pieces, rest of the chilli powder, salt, asafoetida and mix well. Cook for 1 min and remove from flame.4. Leave the mixture outside open for 1 hour and then refrigerate.Enjoy it with Rice varieties, especially with curd rice.

Additional Info: This pickle will stay good for 1 week if it is refrigerated. This one is so easy and simple to make.

Hope you enjoyed today's post. See you all soon with another interesting recipe! Till then, Happy Cooking and Happy Blogging!!

Hi Rohini I just went thru ur friend Madhu's blog and her recipes r simply tempting and mouthwatering.ould u please advice me on how to follow her? I scrolled down but could not find any way to follow her.

Very tangy & mouthwatering.... as ever..... This is one savory that anyone would will to keep their hands off..... & leaving their watering taste buds drooling.... over.... Yummy for Woman's Day..... As chatpata as a woman can get to be..... ;-) KUDOS!!!!

Hi Rohini,I can understand you must be tired now a days after your classes. Anyway Goodluck :-)Nice to know about your friend Madhurya. Will go through her blog after this. Pickle is looking very tangy and tasty.Deepa

Dear Rohini-Good luck with your Deutsch course and after 5-6 hours a day..I'm impressed that you still have some time/energy for ur blog.. Good to know abt Madhurya..will be visiting her blog soon..and love the raw mango pickle recipe..